王润,党斌,杨希娟,孙小凤,杜艳,梁锋.青稞低GI挤压面条制作工艺优化及营养与抗氧化活性分析[J].中国粮油学报,2019,34(6):37-45
青稞低GI挤压面条制作工艺优化及营养与抗氧化活性分析
Processing Technology Optimization and Nutrition and Antioxidant Activity Analysis of Highland Barley Low Glycemic Index Extruded Noodles
投稿时间:2018-11-15  修订日期:2019-02-17
DOI:
中文关键词:  青稞 低GI 挤压面条 制作工艺 抗氧化活性
英文关键词:highland barley, low GI, xtruded noodles, production process
基金项目:
作者单位邮编
王润 青海大学 810016
党斌* 青海大学 810016
杨希娟  
孙小凤  
杜艳  
梁锋  
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中文摘要:
      为了提高青稞低血糖生成指数(Glycemic Index,GI)挤压面条品质,以青稞粉为主要原料,比较了青稞生粉与熟粉制作低GI挤压面条的品质,优化了挤压法制作青稞低GI值挤压面条的工艺条件及配方,考察了冷冻老化技术对其品质的影响,评价了青稞低GI值面条的营养品质及抗氧化活性。分析得到青稞生粉制作的低GI值挤压面条的品质较优;以青稞生粉为原料制作低GI值挤压面条的工艺参数为青稞粉水分含量45%,pH 7.0,青稞粉粒度80目;在此优化条件下,采用单因素及正交试验优化了青稞低GI值挤压面条的配方,以青稞生粉为基础,豌豆粉添加量为20%、荞麦粉添加量5%、藜麦粉添加量为5%,在-18℃冷冻时间15 h制作的青稞挤压面条煮熟后无断条,感官评价达93.65分,GI值为42.73,具有较高的营养价值和多酚含量与抗氧化活性。
英文摘要:
      The present study, which taked highland barley as the main object, compareed the quality of low glycemic index (low-GI) extruded noodles made of raw and cooked highland barley powder separately. And this study optimized the processing conditions and formula, also evaluating nutritional quality and antioxidant activity of low-GI extruded highland barley noodles. The result indicated that the low-GI extruded noodles made of raw powder had a superior quality, with 45% water, pH 7.0 and 80-mesh granularity. Under this optimized condition, the formula of Low-GI extruded noodles have been optimized by single factor and orthogonal test. Based on raw highland powder, the amount of added pea flour, buckwheat flour, quinoa flour was 20%, 5% and 5% respectively. And the extruded highland barley noodles had no broken bars after cooking under -18°C for 15h. The optimized highland barley noodles, with a higher nutritional value, polyphenol content and Antioxidant activity, which reach 93.65 points of sensory evaluation and 42.73 of GI value. This study provided a theoretical basis for improving the health effects of highland barley noodles.
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